A while back I posted a recipe for vegan cilantro pesto and I’ve been having fun finding new ways to use it. Recently I stuffed cherry tomatoes with it and really liked the results.

Ingredients
12 cherry tomatoes
2 cups loosely packed cilantro (stems removed)
2 tablespoons slivered almonds
2 tablespoons vegan parmesan like Parma (or regular Parmesan whether you prefer)
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic
2-4 teaspoons water (depending on desired consistency)
1/4 teaspoon sea salt

Directions
Blend everything but the tomatoes in a food processor and blend until smooth. Use more or less water to get the thickness you desire for the pesto.

Cut cherry tomatoes in half and scoop out the insides with a small

Use a small spoon to fill tomatoes with pesto. Chill and serve.

See Also
Raw Vegan Cilantro Pesto Recipe
Cilantro Lime Dressing
Cilantro Lime Rice Recipe
Growing Cilantro

Original post by Tracy

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